"Bisque (food) Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. It is thought the name is derived from ""Biscay"", as in Bay of Biscay, but the crustaceans are certainly ""bis cuites"" ""twice cooked"" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque is a method of extracting flavor from imperfect crustaceans not good enough to"
"and mainly seafood-based meals. Couscous, called ""Kosksi"", is the national dish of Tunisia, and can be prepared in many ways. It is cooked in a special kind of double boiler called a ""kiska:s"" in Arabic or ""couscoussière"" in French, resembling a Chinese steamer atop a Mongolian pot. Meats, vegetables and spices are cooked in the lower pot. Cooking steam rises through vents into the container above. It is layered with whole herbs such as bay leaves and covered with a fine-grain couscous. The couscous pasta is therefore cooked with aromatic steam. During the cooking process, the couscous needs to be"
"high. It is then cut in wedges and served immediately on a hot plate, usually accompanying roasted meats. A special double baking dish made of copper called ""la cocotte à pommes Anna"" is still manufactured in France for the cooking of this dish. It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café"
"pressing them together by pushing a finger down through both pieces. It is then baked and served as warm soft rolls. This type is identified with Mennonites. The other type is a bread sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. ""Zwieback"" is commonly used to feed teething children and as the first solid food for patients with an upset stomach. The name comes from German ""zwei"" (""two"") or ""zwie"" (""twi-""), and ""backen"", meaning ""to bake"". ""Zwieback"" hence literally translates to ""twice-baked"". The French and Italian names, respectively, ""biscotte"" and"
"in the oven or under the grill. This preparation is also called twice-baked potatoes. ""Gratin Dauphinois"" is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes and cream, cooked in a buttered dish rubbed with garlic. Some recipes call also for cheese and egg to be added. Gratin savoyard is a similar dish found in the neighbouring Savoie (Savoy) region. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. Cream is not used. A common alternative to using potatoes in"
"Tablier de sapeur Tablier de sapeur (; literal meaning: sapper's apron) is a Lyonnais speciality dish make from beef tripe, specifically the ""gras-double"", which is the membrane of the rumen. It was formerly known as tablier de Gnafron (; literal meaning: Gnafron's apron); Gnafron is a marionette in Lyonnais puppetry. The tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a sauce gribiche with chives added and steamed potatoes. Tablier de sapeur is one of the most common dishes in the bouchons of Lyon. The Maréchal de Castellane,"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"twice"" in French. The biscuit initially was white. In order to add flavor to it, a pod of vanilla was introduced into the recipe. This vanilla left brown traces on the biscuit. In order to hide them, the baker decided to add a natural color based on cochineal, a scarlet dye, to disguise his mistake. From this sequence of events, the Biscuit Rose de Reims was born. The biscuit is oblong in shape, and is lightly sprinkled with caster sugar. Enthusiasts for the biscuit included King Charles X, Leopold II of Belgium, the Russian czar, and the Marquise de Polignac."
"""fette biscottate"" have the same origin, ""biscotto"" (biscuit), which also means twice (""bis-"") baked (-""cotto""). Slovene name is ""prepečenec"" which would imply baked over ordinary or overbaked. Croatian name is ""dvopek"" which, again, is literally twice (""dvo"") baked (""pek""). Zwieback Zwieback is a form of rusk eaten in Scandinavia, Germany, Austria, France, Belgium, The Netherlands, Switzerland, Italy, Slovenia, Croatia, Serbia, Macedonia, Bulgaria, Greece and Turkey. It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought ""Zwieback"" to the Russian Empire; before the Russian Revolution, when many emigrated to"
"Purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) ""purified"" or ""refined"". Purées overlap with other dishes with similar consistency, such as thick soups, creams (""crèmes"") and gravies—although these terms often imply more complex recipes and cooking processes. ""Coulis"" (French for ""strained"") is a similar but broader term, more commonly used"
"sugar. ""Korppu"" is a common coffee bread, normally eaten after having been dipped in coffee. A sour version, called ""hapankorppu"", is a flat rusk made from rye flour and salt, and can be eaten like bread. ""Zwieback"" (literally ""twice baked"") is a form of rusk eaten in Germany. Like the Danish and French words, the name refers to being baked or cooked twice. The term ""paximadi"" () covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. ""Paximadi"" form the basis of the Cretan snack ""dakos"" (). In"
"military governor of Lyon under Napoléon III is often said to have been responsible for the change of name. Tablier de sapeur Tablier de sapeur (; literal meaning: sapper's apron) is a Lyonnais speciality dish make from beef tripe, specifically the ""gras-double"", which is the membrane of the rumen. It was formerly known as tablier de Gnafron (; literal meaning: Gnafron's apron); Gnafron is a marionette in Lyonnais puppetry. The tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a sauce gribiche with chives added and steamed potatoes."
"Chafing dish A chafing dish (from the French ""chauffer"", ""to make warm"") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the ""fierce"" heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as ""bains-marie"" and help keep delicate foods, such as fish, warm while preventing overcooking. The Roman politician and writer Cicero described a ""kind of saucepan"
"Biscotti Biscotti (; ; ), known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. ""Biscotti"" is the plural form of ""biscotto"". The word originates from the medieval Latin word ""biscoctus"", meaning ""twice-cooked"". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ""biscotto"","
"across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's ""intangible cultural heritage"". In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called ""service en confusion"", or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick,"
"Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be"
"local ingredients. Even within France, ingredients may differ from one region to another and with the season. Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to"
"long before that. A somewhat similar recipe, ""poulet au vin blanc"", appeared in an 1864 cookbook. Julia Child included ""coq au vin"" in her 1961 cookbook ""Mastering the Art of French Cooking"", and she prepared it twice on the PBS cooking show ""The French Chef."" This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. Although the word """"coq"""" in French means ""rooster"" or ""cock"", and tough birds with lots of connective tissue benefit from braising, most modern ""coq au vin"" recipes"
"Brunoise Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a ""brunoise"" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in"
"Crudités Crudités (, ; plural only) are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears. ""Crudités"" is a French term, literally ""raw things"", from Middle French ""crudité"" (14c.) and directly from Latin ""cruditatem"" (nominative ""cruditas""), from ""crudus"" ""rough; not cooked, raw, bloody,"" from PIE ""*krue-do-"", from PIE ""*kreue-"" which meant ""raw meat"", and is the source of the English word ""raw"". According to Merriam-Webster the term appears to"
"that has been rolled out and cut or dropped from a spoon"". In a number of other European languages, terms derived from the latin ""bis coctus"" refer instead to yet another baked product, similar to the sponge cake; e.g. Spanish ""bizcocho"", German ""Biskuitmasse"", Russian ""бисквит"" (""biskvit""), Polish ""biszkopt"". In modern Italian usage, the term ""biscotto"" is used to refer to any type of hard twice-baked biscuit, and not only to the ""cantuccini"" as in English-speaking countries. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""
"have been first used in 1960, from the plural of ""crudité"" or ""rawness"", itself deriving from the Latin ""cruditas"" for ""indigestion"" or ""undigested food"", coming in turn from ""crudus"" for ""raw"". Crudités Crudités (, ; plural only) are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears. ""Crudités"" is a French term, literally ""raw things"", from Middle French ""crudité"" (14c.) and directly from Latin ""cruditatem"" (nominative ""cruditas""), from ""crudus"""
"Other types of consommé such as a tomato consommé are traditionally served chilled, this keeps the clearness of the consommé. Double consommé is a consommé made to double strength. There are at least three methods of producing a double consommé, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing a normal strength consommé and reducing it to half its volume, and the third of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé. It is often found in other"
"of sauce béarnaise, removed the already frying potatoes from the oil and observed them expand when, after the royal party had arrived, they were returned to the oil. This story has been disputed on a number of grounds. Pommes soufflées Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C (300 °F) and a second time after being cooled, at 190 °C (375 °F). The potato slices puff up into little balloons during the second frying and turn golden brown. Pommes soufflées were, according to a famous legend, discovered by chance"
"misused as a noun, owing to its having been corrupted in culinary references into the noun form: rather than a ""sandwich au jus"", the menu may read ""sandwich with au jus"". Au jus Au jus () is a French culinary term meaning ""with juice"". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking ""au jus"" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly"
"or ""to grate"" (for example, ""scrapings"" of bread or cheese), and ""gratiné"", from the transitive verb form of the word for crust or skin. The technique predates the current name which did not appear in English until 1846 (""OED"", ""s.v."" ""gratin""). In addition to the well-known potato dishes such as ""Gratin dauphinois"", cooking au gratin is a widely used cooking technique in the preparation of numerous dishes including many meat, fish, vegetable and pasta dishes, fennel, leeks, crab meat, celeriac and aubergines (eggplant). The term ""le gratin"" signifies the ""upper crust"" of Parisian society, and, as ""gratin"", has since been"
"made by sandwiching ""guratan korokke."" Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"""
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"Pâté chinois Pâté chinois () is a French Canadian dish similar to English cottage pie or shepherd's pie, or French ""hachis Parmentier"". The dish is made with layered ground beef (sometimes mixed with sautéed diced onions) on the bottom layer, canned corn (either whole-kernel, creamed, or a mix) for the middle layer, and mashed potatoes on top. Seasonings may be added to the top. Variations may include reversing the layering of ingredients with potatoes at the bottom, then meat, topped with cream corn; adding diced bell peppers to the ground beef, and serving the dish with pickled eggs or beets."
"distinctly different modern foods, early hard biscuits (North American: cookies), were derived from a simple, storable version of bread. The word ""biscuit"" itself originates from the medieval Latin word 'biscoctus', meaning ""twice-cooked"". The modern Italian baked goods known as biscotti (also meaning ""twice-cooked"" in Italian) most closely resemble the Medieval Latin item and cooking technique. In the Hispanic world a bizcocho refers to an array of differing baked goods depending on the country, from Spain and throughout Hispanic America. In the Philippines, a biskotso (also spelled ""biscocho""), derived from a word used by the Spanish conquerors, refers to a type"
"Entremets An entremets (; ; from Old French, literally meaning ""between servings"") is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages and the early modern period. An entremets marked the end of a serving of courses and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices to elaborate models of castles complete with"
"ground cereals. General: Escargot Escargots, , (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain. They are also a typical of the cuisines of Catalonia, Crete, and Greece, as well as such North African countries as Algeria and Morocco. The word ""escargot"" is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails. The first"